摘要
[目的]检测3种金乡大蒜中营养成分和活性物质含量，从化学分子水平探讨不同品种的差异，对于优化种质资源、提升大蒜后期加工利用的品质和附加值具有指导作用。[方法]采用食品化学的常规方法并结合大型仪器检测，测定大蒜中营养成分和活性成分的含量。[结果]基本营养成分可溶性糖、粗脂肪、蛋白质含量，以金乡紫皮蒜最高，金乡白皮蒜次之，独头蒜最少；金乡紫皮蒜维生素C含量最高，独头蒜次之，金乡白皮蒜最少；金乡白皮蒜的过氧化氢酶（CAT）活性最高，紫皮蒜次之，独头蒜最差；锗和大蒜素DADS含量则是独头蒜最高。[结论]对于偏重营养成分的利用，金乡紫皮蒜有较大优势；而对于大蒜素和锗的特色保健功能利用，独头蒜有更大优势。
Abstract
Objective] The research aimed to detect the difference of contents of nutrient and active ingredients in 3 kinds of Jinxiang Allium sa-tivum L.and to explore the differences of different varieties from the chemical molecular level .It performs important functions in optimizing the germplasm resourses and improving the quality additional value of late garlic processing.[Method]The nutrient and active ingredients of 3 kinds of Jinxiang Allium sativum L.were detected by traditional chemical methods and large-scale instruments methods.[Result]In the basic nutrients, such as soluble sugar, crude fat, protein and vitamin C,the Jinxiang purple skin Allium sativum L.had the highest content, the white skin Allium sativum L.took the second place and the single clove Allium sativum L.was the least.In the contents of vitamin C ,the Jinxiang purple skin Alli-um sativum L.had the highest content,the single clove Allium sativum L.took the second place and the white skin Allium sativum L.was the least.While in the activity of catalase(CAT), the Jinxiang white skin Allium sativum L.showed the maximum activity,the purple skin Allium sa-tivum L.took the second place and the single clove Allium sativum L.still the least.But in regard to contents of germanium (Ge) and allicin (DADS), the single clove Allium sativum L.had the highest.[Conclusion]For the use of laying particular stress on nutrients, Jinxiang purple skin Allium sativum L.had great advantage.For the application of characteristic health care function in allicin and germanium supplementation , the single clove Allium sativum L.had absolute advantages.
国家科技期刊平台
NSTL
维普
万方数据